If you’re craving a fresh twist on a classic treat, this Strawberry Glazed Donuts Recipe will absolutely hit the spot. Think soft, fluffy donuts infused with natural strawberry flavor and topped with a sweet, vibrant glaze that makes every bite irresistible.

The image shows four round doughnuts with a rough, sugar-coated brown base layer. Each doughnut is topped with a thick, shiny pink glaze that drips slightly over the sides. On top of the glaze, there are small pieces of red freeze-dried fruit scattered unevenly. The doughnuts sit on a light brown paper on a wooden table, and two white glass bottles are blurred in the background. The surface is changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Glazed Donuts Recipe
Top Tip
How to Serve Strawberry Glazed Donuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Glazed Donuts Recipe

Why You'll Love This Recipe

Honestly, making these at home felt like such a fun kitchen project with a delicious reward. I loved how the freeze-dried strawberry powder gave the donuts a fresh fruity punch without watering down the dough—plus, that tangzhong dough keeps them incredibly soft and tender.

Fluffy & Tender Texture: Thanks to the tangzhong technique, these donuts are perfectly soft and airy every time.
Vibrant Strawberry Flavor: Freeze-dried strawberry powder packs in a natural, intense fruitiness that's not overpowering.
Beautiful Presentation: The sweet strawberry glaze and sugar coating create an eye-catching finish perfect for breakfast or dessert.
Fried to Golden Perfection: Crispy on the outside, tender within, and bursting with flavor—just the way a donut should be.

Ingredients & Why They Work

Before we dive in, let’s talk about the ingredients that make these strawberry glazed donuts so special. I recommend sourcing quality freeze-dried strawberries or powder to maximize flavor. Also, measure your flour carefully to get that perfect dough consistency.

Flat lay of a small white ceramic bowl of water, a small white ceramic bowl of bread flour, a simple white ceramic bowl with pale pink freeze-dried strawberry powder, a cluster of three whole large brown eggs with clean uncracked shells, a small white ceramic bowl of whole milk, several tablespoons of unsalted butter in a neat stack, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of neutral cooking oil, and a few whole freeze-dried strawberries all arranged in perfect symmetry, fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: The foundation for making the tangzhong, which helps keep your donuts delightfully soft.
Bread flour: Provides the strength needed for well-developed gluten; essential for that chewy-doughnut texture.
Granulated sugar: Sweetens the dough and adds balance to the strawberry flavor.
Instant yeast: Powers the rise, giving you light, fluffy donuts.
Fine sea salt: Enhances flavor and balances sweetness.
Whole milk: Adds richness and tenderness to the dough.
Large egg: Brings structure and moisture.
Freeze-dried strawberry powder: The secret to that fresh strawberry burst throughout the dough and in the glaze.
Unsalted butter: Adds richness and helps create the tender crumb.
Neutral oil: For frying — choose canola, vegetable, or avocado oil for a clean flavor.
Powdered sugar: Forms the base of the luscious strawberry glaze.
Extra freeze-dried strawberries: Perfect for a pretty, flavorful garnish on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Strawberry Glazed Donuts Recipe is how easy it is to customize. Whether you want to boost the strawberry flavor, try a different coating, or even adapt it for a special diet, these donuts are your blank canvas for delicious creativity.

Extra Fruity: I sometimes add a small spoonful of strawberry jam into the hole of each donut right after frying for a surprise burst of fruity sweetness.
Gluten-Free Version: Swap out the bread flour for a gluten-free flour blend and reduce the milk slightly to adjust dough consistency. While the texture will differ, you’ll still get a lovely strawberry treat.
Vegan Twist: Replace the butter with a non-dairy alternative and swap the egg for a flax egg or applesauce - the tangzhong method still helps keep the dough wonderfully moist and soft.
Seasonal Berry Mix: Instead of freeze-dried strawberry powder alone, try blending freeze-dried raspberry or blueberry powders to create a mixed berry glaze and sugar coating that’s equally vibrant.
Dusted Instead of Glazed: For a lighter option, skip the glaze and just roll the donuts fully in the strawberry sugar for a sweet, crunchy coating that highlights the strawberry flavor wonderfully.

Step-by-Step: How I Make Strawberry Glazed Donuts Recipe

A close-up view of two donuts stacked on a white marbled surface, both covered with a shiny pink glaze that drips slightly over the edges. The top donut has a bite taken from it, showing its soft and airy light brown inside with a rough texture. Small red crumb bits are sprinkled on top of the glaze, adding a textured look. In the blurred background, there is a glass container filled with milk, slightly out of focus, giving a cozy feeling. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Freeze-Dried Strawberry Powder

Start by grinding 1½ bags of freeze-dried strawberries into a fine powder using a blender or spice grinder. This powder is the secret to giving your donuts that bright, natural strawberry flavor and lovely pink hue. Reserve the remaining ½ bag whole for garnishing at the end. Having the powder ready before mixing dough helps keep your workflow smooth and easy.

Step 2: Make the Tangzhong Starter

Whisk together ¾ cup water and ¼ cup bread flour in a small saucepan. Cook over medium heat, whisking constantly for about 4 to 5 minutes until it thickens to a smooth paste. This tangzhong will add incredible tenderness and a slight chew to your donuts, helping them stay soft for days. Set it aside to cool before adding it to your dough.

Step 3: Mix and Knead the Dough

In your stand mixer fitted with a dough hook, combine 3 cups plus 2 tablespoons bread flour, sugar, yeast, and salt. Add the room temperature milk, egg, and the cooled tangzhong. Knead on low speed for 2 minutes until it starts coming together.

Next, add ¼ cup freeze-dried strawberry powder and knead until the dough is pale pink and evenly tinted. Gradually add in 5 tablespoons of softened unsalted butter, one tablespoon at a time, making sure it fully incorporates.

Now increase the speed to medium and knead for 12 minutes until the dough is wonderfully smooth, elastic, and passes the windowpane test — it should stretch thin without tearing. The dough should feel soft and slightly tacky but not sticky.

Step 4: First Rest and Shape the Donuts

Shape your dough into a ball, place it into a bowl, cover it, and let it rest for 30 minutes. Meanwhile, prepare 9 squares of parchment paper, about 4 to 5 inches each — these will make frying easier.

On a lightly floured surface, roll out the dough to about ¾-inch thickness. Use a donut cutter to cut out 9 donuts, rerolling scraps twice for maximum yield. Lay each donut on a parchment square and place them on a baking tray. Cover loosely and let them rise until they are puffy and doubled in size, about 60 to 75 minutes. Don’t rush this step — well-proofed donuts fry up lighter and airier.

Step 5: Heat the Oil and Fry the Donuts

When your donuts are about halfway through rising, heat 3 to 4 inches of neutral oil (like canola or avocado oil) in a heavy-bottomed pot over medium-low heat to 340°F. Carefully maintain the oil temperature between 330 and 350°F during frying; this is crucial to get that perfect golden crust without greasiness.

Working in batches of two, gently lower the donuts into the hot oil with the parchment attached. After 5 to 10 seconds, carefully remove the parchment to avoid burning it. Fry the donuts for 2 ½ minutes total, flipping halfway through, until they’re golden brown with a delicate pale pink ring around the middle. Use a slotted spoon or spider to transfer them to a wire rack over a baking sheet to cool completely.

Step 6: Coat with Strawberry Sugar and Glaze

Mix ½ cup granulated sugar with 1 tablespoon freeze-dried strawberry powder to make your strawberry sugar. While the donuts are cool, gently roll just the sides in this fragrant, sweet coating—it adds a wonderful texture and extra burst of strawberry flavor.

For the glaze, whisk together 2 cups powdered sugar, 1 to 2 tablespoons freeze-dried strawberry powder, and 4 to 5 tablespoons room temperature water until smooth. The glaze should be thick enough to coat the donuts but still fluid enough to spread easily.

Spoon the glaze generously over the donut tops and garnish with extra freeze-dried strawberries if you'd like. Now, they’re ready to enjoy—soft, fluffy, and bursting with strawberry goodness!

Top Tip

These tips come straight from my kitchen adventures making the Strawberry Glazed Donuts Recipe—little things that helped me nail the perfect fluffy texture and that vibrant strawberry flavor every time.

Keep Your Oil Temperature Steady: I learned the hard way that frying at the right temperature (between 330–350°F) is key. Too hot and your donuts burn on the outside; too cool and they soak up oil. Using a good candy or deep-fry thermometer made all the difference!
Use the Windowpane Test: This trick helped me know exactly when the dough was kneaded enough. If you can stretch a small piece thin without tearing, you’re good to go!
Don’t Skip the Tangzhong: Adding that cooked flour-water base made the donuts incredibly soft and fluffy—trust me, it’s worth the extra step.
Roll the Dough to the Right Thickness: About ¾-inch thick gives you that perfect donut thickness—not too thick, not too thin, just right for frying and glazing.

How to Serve Strawberry Glazed Donuts Recipe

A close-up view inside a clear mixing bowl shows a large amount of smooth, light pink dough being mixed by a metal blade. The dough looks soft and stretchy with a few tiny red specks scattered throughout. The metal blade is slightly shiny and positioned in the dough, which clings closely to the sides of the bowl. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These donuts look and taste delightful with a simple sprinkle of extra freeze-dried strawberries on top after glazing. For a little extra sparkle, you can add some edible glitter or crushed freeze-dried berries right after the glaze sets. A light dusting of powdered sugar also adds charm without masking the strawberry flavor.

Side Dishes

Pair these strawberry glazed donuts with a refreshing cup of coffee, a berry smoothie, or a chilled glass of milk. For brunch, serve alongside scrambled eggs or a vibrant fruit salad to balance out the sweet treats. They also go wonderfully with herbal teas like chamomile or a lightly brewed green tea that won't overpower the strawberry notes.

Make Ahead and Storage

Storing Leftovers

Store leftover Strawberry Glazed Donuts in a container with a loosely placed lid to allow a bit of airflow—this helps avoid sogginess while keeping them fresh. They stay delicious for up to two days, though I find they’re best enjoyed the day they’re made!

Freezing

If you'd like to freeze them, place the fully cooled donuts on a baking sheet and freeze until firm. Then transfer to an airtight freezer bag or container. They keep well for up to 2 months. For best results, thaw at room temperature and re-glaze before serving if needed.

Reheating

To refresh your donuts, heat them gently in a 300°F oven for about 5–7 minutes or until warm. This keeps them tender without drying out. If frozen, let them thaw first at room temperature before reheating.

Frequently Asked Questions:

Can I use fresh strawberries instead of freeze-dried for the strawberry powder?

Freeze-dried strawberries work best here because they have concentrated flavor and low moisture, which helps maintain the dough texture and flavor intensity. Fresh strawberries have too much moisture and could make the dough sticky and harder to work with.

What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked mixture of flour and water that’s added to the dough. It helps give the donuts a softer, fluffier texture and keeps them fresh longer. It’s a simple step that makes a big difference!

How can I tell when the donuts are done frying?

Look for a golden brown color with a pale ring around the center. Also, they should feel light and airy, and slowly spring back when gently pressed. Keeping the oil temperature steady between 330–350°F ensures they cook evenly and absorb minimal oil.

Can I bake these donuts instead of frying them?

This particular Strawberry Glazed Donuts Recipe is designed for frying to get that classic texture and crust. Baking will give a different texture and may not yield the same fluffy and tender result, but you could experiment with a baked version if desired.

Final Thoughts

Making these Strawberry Glazed Donuts Recipe from scratch is such a joyful experience—the sweet aroma of frying dough coupled with the vibrant strawberry glaze is pure happiness. Whether it’s breakfast, brunch, or dessert, these donuts are a little bite of sunshine that brighten any day. I hope you enjoy baking and sharing them as much as I do!